2020 | Markus Molitor | Wehlener Sonnenuhr Riesling Auslese ***

Deep, super intense and aromatic in its precise and elegant fruit but also refined and nuanced, with slate and chamomile flowers highlighting this utterly complex yet pure and "classic," fruity bouquet.

Reviews:

• Wine Advocate: The 2020 Riesling Wehlener Sonnenuhr Auslese *** (White Capsule) is deep, super intense and aromatic in its precise and elegant fruit but also refined and nuanced, with slate and chamomile flowers highlighting this utterly complex yet pure and "classic," fruity bouquet. Pure and fresh on the palate, this is a precise, crystalline and saline, very elegant and salivating Sonnenuhr that will need some years on the bottle to refine. The finish is very intense, aromatic and precise, revealing a crunchy slate character and mouth-watering salinity. A great dry Sonnenuhr from Wehlen and incomparable with any WSU I know. 12% stated alcohol.

Producer Information

Weingut Markus Molitor is a leading wine estate in the Mosel region of Germany, best known for its Rieslings. The estate and its eponymous proprietor gained worldwide attention in 2015 – and the nickname "Herr 300 Punkte" (Mr 300 Points) – when three Auslese Rieslings from the 2013 vintage received 100-point ratings from Robert Parker's Wine Advocate. The estate cultivates vineyards in 15 different sites in the Mosel and Saar, including plots in the famous winemaking villages of Wehlen, Zeltingen-Rachtig and Bernkastel. Some 94 percent of plantings are Riesling, with Pinot Blanc and some rare Pinot Noir accounting for the rest – historically there had been considerable plantings of the latter in the Mosel. The winery is based at the centre of Wehlener Klosterberg. It was purpose-built at the end of the 19th Century and acquired by Markus Molitor in 1984, who carried out extensive renovations between 2009 and 2012. The winery features an old three-storey cellar cut out of the slate, giving permanently cool conditions with high humidity for the aging wines. The grapes are fermented slowly using indigenous yeasts in large barrels at low temperatures, often slowing to a pause in winter, then finishing off in the spring.

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